Thaw the puff pastry at room temperature for about 30 minutes, then roll it out to about 1/4 inch thick.

In a medium bowl, soften the goat cheese with a spatula and mix in herbs, lemon zest, and black pepper.

Lay the rolled puff pastry flat on a parchment-lined baking sheet and spread the cheese mixture evenly, leaving a border.

Layer the smoked salmon over the cheese, arranging it nicely and adding extra herbs if desired.

Fold or roll the pastry edges, sealing tightly and crimping with a fork for decoration.

Preheat oven to 400°F (200°C), brush with egg wash, and bake for 15-20 minutes until golden brown.

Once baked, garnish with fresh dill and lemon wedges, then slice into pieces for serving.